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Grilled Prawn with Guacamole and Pesto
500g Tropic Co. Whole Raw Tiger Prawns (head and shell removed and deveined)
Bamboo skewers, soaked in water
Salt and pepper
1/2 lime, juiced
2 sprigs dill or basil, finely chopped
*For homemade guacamole, mash one avocado in a bowl, add half a finely chopped red onion finely, half a glove of crushed garlic and half a bunch chopped coriander, season with salt and pepper.
Mix well adding lime juice and zest to taste.
Tip: Prepare ahead of time and keep cucumber ribbons in iced water to retain their crunch.
- Step 1
Thread the prawns onto skewers lengthways starting at the head.
- Step 2
Cut cucumber into ribbons with a vegetable peeler.
- Step 3
Grill skewered prawns on a barbecue or grill pan until caramelised and cooked through.
- Step 4
Smear guacamole on to a serving plate, add cucumber, season with salt, pepper and lime juice, place prawn skewers on top of the guacamole, drizzle with 2 tbsp of pesto, sprinkle with fresh dill or basil.